The importance of lactose intolerance in individuals with gastrointestinal symptoms

Vazquez, S; Rojas, J.R. Nogueira de; Troche, José María Remes; Adame, Enrique Coss; Rivas-Ruíz, Rodolfo; Domínguez, Luis

doi:10.1016/j.rgmxen.2020.03.002

Cited by 11 publications

(8 citation statements)

References 34 publications

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“…While the majority of probiotic products traditionally relies on dairy [ 9 ], due to modern lifestyle and health reasons (e.g., lactose intolerance, milk allergies, high cholesterol, veganism, etc. ), there is an increasing consumer interest in alternatives like fruit juices [ 10 , 11 , 12 , 13 ]. Fruit juices are very popular, eagerly consumed and contain significant amounts of dietary fibers, antioxidants, polyphenols, minerals, enzymes and vitamins, while the addition of probiotics may further enhance their benefits and value [ 14 , 15 ].…”

Section: Introductionmentioning

confidence: 99%

Novel Functional Grape Juices Fortified with Free or Immobilized Lacticaseibacillus rhamnosus OLXAL-1

et al. 2023

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During the last decade, a rising interest in novel functional products containing probiotic microorganisms has been witnessed. As food processing and storage usually lead to a reduction of cell viability, freeze-dried cultures and immobilization are usually recommended in order to maintain adequate loads and deliver health benefits. In this study, freeze-dried (free and immobilized on apple pieces) Lacticaseibacillus rhamnosus OLXAL-1 cells were used to fortify grape juice. Juice storage at ambient temperature resulted in significantly higher (>7 log cfu/g) levels of immobilized L. rhamnosus cells compared to free cells after 4 days. On the other hand, refrigerated storage resulted in cell loads > 7 log cfu/g for both free and immobilized cells for up to 10 days, achieving populations > 109 cfu per share, with no spoilage noticed. The possible resistance of the novel fortified juice products to microbial spoilage (after deliberate spiking with Saccharomyces cerevisiae or Aspergillus niger) was also investigated. Significant growth limitation of both food-spoilage microorganisms was observed (both at 20 and 4 °C) when immobilized cells were contained compared to the unfortified juice. Keynote volatile compounds derived from the juice and the immobilization carrier were detected in all products by HS-SPME GC/MS analysis. PCA revealed that both the nature of the freeze-dried cells (free or immobilized), as well as storage temperature affected significantly the content of minor volatiles detected and resulted in significant differences in the total volatile concentration. Juices with freeze-dried immobilized cells were distinguished by the tasters and perceived as highly novel. Notably, all fortified juice products were accepted during the preliminary sensory evaluation.

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Section: Introductionmentioning

confidence: 99%

Novel Functional Grape Juices Fortified with Free or Immobilized Lacticaseibacillus rhamnosus OLXAL-1

et al. 2023

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“…Moreover, fruit juices have gained more attention in recent years as vehicles for probiotic delivery versus dairy products because there are more and more consumers who have shifted their interest to plant products, particularly vegetarians [ 13 , 17 , 18 ]. The main reasons for this turn are lactose intolerance, high cholesterol content of meat and dairy products, and allergic effects of milk proteins, which are limiting factors in the growth of dairy- or even meat-based probiotics [ 19 , 20 , 21 ]. In the past few years fruit juices have become very popular for probiotic delivery through lactic acid fermentation, as proposed by many researchers [ 18 , 22 , 23 ].…”

Section: Introductionmentioning

confidence: 99%

Microbiological and Chemical Properties of Chokeberry Juice Fermented by Novel Lactic Acid Bacteria with Potential Probiotic Properties during Fermentation at 4 °C for 4 Weeks

Bontsidis

Mallouchos

Τέρπου

et al. 2021

Foods

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On the frame of this research survey, a novel potentially probiotic strain (Lactobacillus paracasei SP5) recently isolated from kefir grains was evaluated for chokeberry juice fermentation. Chokeberry juice was retrieved from the variety Aronia melanocarpa, a plant known to provide small, dark berries and to be one of the richest sources of antioxidants. The juice was subsequently fermented inoculating L. paracasei SP5 for 48 h at 30 °C. The fermented juices were left at 4 °C and tested regarding microbiological and physicochemical characteristics for 4 weeks. The potentially probiotic strain was proved capable of performing lactic acid fermentation at 30 °C. Cell viability of L. paracasei was detected in high levels during fermentation and the whole storage period, while the fermented juice showed higher levels of viability in juice with 40.3 g/L of initial sugar concentration. No ethanol was detected in the final fermented juice. Fermented chokeberry juice was characterized by aromatic desirable volatiles, which were retained in adequate levels for the whole storage period. Specifically, the occurrence of organic esters detected in fermented juices is considered as positive evidence of the provision of fruity and floral notes to the final product. During storage, total phenolics content and antioxidant activity were observed in higher levels in fermented chokeberry juice compared with non-fermented juice. Subsequently, fermentation of chokeberry juice by potentially probiotic lactic acid bacteria could provide high industrialization potential, providing the market with a nutritional beverage of good volatile quality with an enhanced shelf-life compared with an unfermented fresh juice.

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“…The diagnosis of LI relies in part upon the development of gastrointestinal symptoms resulting from lactose ingestion, not all of which can be assessed objectively and many which overlap with other conditions, notably irritable bowel syndrome in which lactose maldigestion may be accompanied by sensitivity to other fermentable carbohydrates described as FODMAPs (fermentable oligosaccharide, disaccharide, monosaccharide, and polyols) [ 5 , 38 , 39 , 40 ]. In practice, the diagnosis of LI is usually made on the basis of clinical suspicion supported by the positive response to a dietary challenge such as a trial period of a lactose-free diet [ 41 ].…”

Section: Lactose Intolerance: Current Clinical Managementmentioning

confidence: 99%

Development of Personalized Nutrition: Applications in Lactose Intolerance Diagnosis and Management

et al. 2021

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Recent discoveries in the “omics” field and the growing focus on preventive health have opened new avenues for personalized nutrition (PN), which is becoming an important theme in the strategic plans of organizations that are active in healthcare, food, and nutrition research. PN holds great potential for individual health optimization, disease management, public health interventions, and product innovation. However, there are still multiple challenges to overcome before PN can be truly embraced by the public and healthcare stakeholders. The diagnosis and management of lactose intolerance (LI), a common condition with a strong inter-individual component, is explored as an interesting example for the potential role of these technologies and the challenges of PN. From the development of genetic and metabolomic LI diagnostic tests that can be carried out in the home, to advances in the understanding of LI pathology and individualized treatment optimization, PN in LI care has shown substantial progress. However, there are still many research gaps to address, including the understanding of epigenetic regulation of lactase expression and how lactose is metabolized by the gut microbiota, in order to achieve better LI detection and effective therapeutic interventions to reverse the potential health consequences of LI.

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The importance of lactose intolerance in individuals with gastrointestinal symptoms

Cited by 11 publications

References 34 publications

Novel Functional Grape Juices Fortified with Free or Immobilized Lacticaseibacillus rhamnosus OLXAL-1

Novel Functional Grape Juices Fortified with Free or Immobilized Lacticaseibacillus rhamnosus OLXAL-1

Microbiological and Chemical Properties of Chokeberry Juice Fermented by Novel Lactic Acid Bacteria with Potential Probiotic Properties during Fermentation at 4 °C for 4 Weeks

Development of Personalized Nutrition: Applications in Lactose Intolerance Diagnosis and Management

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